Baking, Breakfast

I made croissants…

January 11, 2013

…and it took me the whole day!


No really, making homemade croissants is quite the time-consuming chore. It’s so much easier to go to the grocery store buy one of those croissants dough packs, pop them open in the morning, form croissants and stick them in the oven. After about 20 minutes you’ll have croissants!

However, if you want buttery and flaky croissants that practically melt on your tongue then make them yourself. The only {major} downside is that you’ll require a lot of time, preferably a whole day and if you want freshly baked croissants in the morning the chances of getting a good night’s sleep are pretty slim.

Making croissants requires you to prepare the dough, let it rise for 3-4 hours, punch it down, knead it, let it rise again for 2 hours, punch it down again, roll it out, spread out butter evenly, fold it, roll it out, fold again, roll out it again, fold it, roll it out once more, give the dough some rest, let it cool, form the actual croissants, let it rise one last time and then bake the croissants. Let’s just say that it’s a long process!


Overall it took me nearly 11 hours. Of course I wasn’t standing sentinel over the dough all day as periods of 4 hour rises give you plenty of flexibility to go about with your day, but all in all it was labor intensive.

For Christmas my siblings presented me the Julia Child Cookbook Set. While flipping through the pages my eyes instantly landed on the “Baking Bread” section. I love a good loaf of freshly baked bread or bread rolls that came straight out of the oven but we have plenty of bakeries in Germany and Austria where delicious crusty bread is readily available. Flaky croissants however are an exception. Of course most bakeries sell them, but they’re mostly the kind that are frozen and then just de-frosted in the mornings. If you want real croissants you have to go to France or just make them yourself.


Spending most of the day in the kitchen, watching the dough rise and folding the dough over and over again gave me so much pleasure and the result was quite good {yet not perfect} for the first try. What really surprised me was my brother who is quite the croissant-rolling-connoisseur. He formed most of the croissants without a problem and every single one looked perfect. I guess it pays off to have a French girlfriend!

We test tasted one croissant straight out of the oven that night as a snack and baked them to full crispiness the next morning. They were enjoyed with a piping hot cup of tea and a generous amount of nutella.


Unfortunately the thousand layers didn’t come through as well as I would have hoped and there’s room for improvement when it comes to the flakiness. But the flavor was exceptionally good! Not sweet yet buttery but not overpoweringly rich. Just the perfect way to start the day!


Another batch will be baked soon . . .

Have you every made croissants yourself? Which recipe do you use? Did you get those wonderful flaky croissants?

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  • Reply Eloïse January 11, 2013 at 7:57 pm

    I love croissants !!! Now I think I might make some this week end ^^ When I bake croissants, I use to prepare the dough the day before, then let it overnight in the fridge, and only roll the croissants in the morning. A night in the fridge is always good for layer-dough ! Also, between each “folding-rolling” when you make the dough, you should give the dough a quarter turn rotation (hum, I don’t know if this sentence makes sense?!) I always follow this principles to end up with “thousand-layered” croissants ^^

    • Reply Antonia January 11, 2013 at 8:06 pm

      Thank you so much for the great tips Eloise!!! I was hoping that you might be able to help me. I’ll definitely try the quarter rotation next time and I’ll also leave thedough in the fridge overnight and then bake them freshly in the morning. Hope you’ve had a nice Christmas vacation! How’s your job and everything?

      • Reply Eloïse January 12, 2013 at 10:59 pm

        Everything’s great here, though I miss Munich and the Krafties… But let me know whenever you come to the UK ^^

        • Reply Antonia January 13, 2013 at 5:07 pm

          I will for sure! I’ll be back at Uni in October so we’ll definitely have to catch up then 🙂

  • Reply Kathryn January 13, 2013 at 5:46 pm

    I’ve always been a bit too scared to tackle proper croissants which is a shame because they’re such a wonderful way to start the day! These look really delicious Antonia!

  • Reply Meghan@cleaneatsfastfeets January 14, 2013 at 12:27 am

    They look lovely. My mom makes her own croissants too.

  • Reply Christina January 14, 2013 at 11:12 pm

    Yummy scrummy!! Die waren sooo gut!xx

  • Reply Kat @ a dash of fairydust January 16, 2013 at 11:31 am

    Wow,these look so perfect! Absolutely beautiful,you seriously have a talent for baking and cooking. I’d love to become test-taster in your house,hehe! 🙂

  • Reply Emily @ Hungry Delights January 20, 2013 at 6:20 am

    I thoroughly commend you on your 11 hour effort. That is amazing. They look absolutely delicious! xo Emily

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